Carnaroli risotto with pumpkin, spinach, hazelnuts and crispy guanciale

Cut the pumpkin into cubes, removing the skin and seeds. Place it in a baking dish, salt it and cook in a preheated oven at 180° for 20 minutes, then salt again. Cut the hazelnuts in half and the guanciale into pieces, then bake for 10 minutes.

Meanwhile, clean the onion, pour in the extra virgin olive oil and onion, and sauté for 3 minutes, then add the rice and toast it for a few minutes. When needed, add the vegetable broth.

Then add the wine and let it evaporate over high heat, add two ladles of vegetable broth, the spinach, and salt.

In a container, pour in the pumpkin and cream and blend everything with an immersion blender to form a cream.

Finally, once the rice is cooked and the broth has been absorbed, pour in the cream, hazelnuts, and guanciale.

Turn off the heat and finish with two knobs of butter.